Used in food processing as a buffering agent and emulsifier to maintain texture and consistency in processed cheeses and canned seafood. Helps retain moisture in meats and poultry during freezing and cooking, improving yield and juiciness. Acts as a dispersing agent in dry mixes such as pudding, cake mixes, and nondairy creamers to prevent clumping and ensure even mixing. Also found in some toothpaste formulations to control tartar buildup by binding calcium ions.